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Sunday, July 06, 2014

Blackberry and Hazelnut Cake

I love all those wonderful red, pink and blue summer berries… At the moment, I can't walk through the fruit and vegetable section of my grocery store without having to pick one or two of those little berry baskets. This weekend, some sort of berry cake was definitely in order. This is a very good basic recipe you can adapt according to your taste. You can choose whatever sort of berries you like and if you want to, you can exchange the ground hazelnuts for ground almonds. I suppose, a handful of dark chocolate pieces would work as well. I added some fresh ginger - to have another flavor experiment. Just go with whatever you feel like. Lately, I really try to encourage my friends to just have a little more courage when baking cakes. Of course, it's about experience. And you'll get that by trying. You'll develop a feeling for things. And you should never forget that it has something to do passion. To me, that's still the most important part. If you let yourself lead by that, you can't go wrong.

For a cake tin of 30cm length or a round springform pan of 24cm diameter. I halved the above recipe and used a 18cm diameter springform pan.

Preheat the oven to 180°C, line your cake tin with parchment paper and grease with butter.

In a large bowl, mix butter with an electric hand mixer until soft and fluffy. Then, add sugar and beat again. Add vanilla extract and eggs and beat again until all is well combined.

In another bowl, mix flour, baking powder, salt and hazelnuts and add to your butter-egg-sugar mixture. Mix until all is well combine. Add some grated ginger (how much depends on your taste). Then, add your blackberries and mix with a ladle.

Fill your dough into the prepared cake tin and bake for about 50 minutes. A wooden skewer inserted into the cake should come out clean. If your cake browns too much towards the end of the baking time, cover with aluminium foil. Take out of the oven and let cool in the tin first. Then, release and let cool on a wire rack. Dust with icing sugar before serving.

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About Me

I like:
libraries and bookshops or any place where I'm surrounded by books, yoga, milk froth, vanilla, coco, the smell of fresh bread, ovomaltine, cream, cheese (and cream cheese and ricotta and mascarpone...), long walks in the early morning, dinners with family and friends, cappuccino, guitarists, scarfs, all sorts of pasta dishes, herbs and spices, ice cream, the 80s... oh, and chocolate of course :-) Update: Peanut Butter